Today the recipe is a summer must because surely all of us at least once during the summer have prepared and eaten a simple and tasty rice salad with raw vegetables that’s super quick and, I would add, full of flavor!
The one I prepared today, on this very pleasant solitary Sunday, is full of ingredients and, needless to say… delicious!!
After cooking the rice al dente I opened the fridge and added everything and more for a great one-dish meal that’s also excellent the next day!
The rice salad, so simple and tasty, is the perfect food to bring to the beach and you’ll see the whole family will love it — word of Annalisa ^_°!!!
I also suggest other dishes perfect for summer:
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 15 Minutes
- Cooking time: 15 Minutes
- Portions: as desired
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients RECIPE SIMPLE AND TASTY RICE SALAD
- 1/4 cup rice for salads (per person)
- to taste cooked ham (diced)
- to taste pickled pearl onions
- to taste hard-boiled eggs
- to taste zucchini (green outer part only)
- to taste bell pepper
- to taste datterini cherry tomatoes
- to taste mozzarella bocconcini
- to taste Taggiasca olives (pitted)
- to taste provolone (Auricchio in my case)
- to taste fresh parsley (chopped)
- to taste extra virgin olive oil
- to taste salt
Tools
- Saucepans
Preparation
Boil the rice in plenty of salted water brought to a boil and cook following the times indicated on the package, keeping it al dente.
Drain the rice and run it under cold water to stop the cooking, then let it drain well.In the meantime, thoroughly wash the zucchini and the bell pepper.
Cut the zucchini into very small dice using only the green outer part.
Clean the bell pepper by removing seeds and internal filaments and cut it into small dice.
Wash the cherry tomatoes and halve them.
Drain the pickled pearl onions and the Taggiasca olives.Cook the eggs in cold water brought to a boil and let them boil for about 8–9 minutes.
Drain them, cool under cold water, peel and cut into pieces.Cut the cooked ham into small cubes and the provolone into cubes.
Drain well the pickled pearl onions and the Taggiasca olives.Place the now-cooled rice into a large bowl.
Add the raw zucchini, bell pepper, cherry tomatoes, pickled onions, olives, cooked ham, provolone, hard-boiled eggs and mozzarella bocconcini.
Add the chopped fresh parsley.
Dress with extra virgin olive oil and season with salt.
Mix all the ingredients very well until you obtain a uniform mixture.
Cover the bowl and let rest in the refrigerator for at least 1 hour before serving so the flavors meld perfectly.
Serve the rice salad well chilled and enjoy! Annalisa
Follow my tips and you’ll taste how delicious it is!
❓ Can I prepare the rice salad in advance?
Yes, in fact it’s even better! Letting it rest in the refrigerator for a few hours helps the flavors to meld and it becomes a flavor bomb.
❓ How long does rice salad keep in the refrigerator?
It keeps for about 2 days if well covered in an airtight container. Before serving, stir and, if needed, add a drizzle of oil and other seasonings to taste.
❓ Can you use only raw vegetables in the rice salad?
Yes, it’s a fresh and very quick version. The important thing is to cut them very small for a balanced result.
❓ Which rice is best for making rice salad?
Parboiled rice or rice specifically for salads is perfect because it stays separate and doesn’t stick.
